250g white corn masa flour
Place into TMX bowl and knead for approx 4 mins.
Tip out onto floured mat and knead until smooth. Divide into 16 pieces and press out with a tortilla press (or roll out to approx 2mm thick). Dry fry on a pan at medium heat, both sides.
2 cloves garlic
1/2 red capsicum, chopped
40g olive oil
2 tomatoes, chopped (or a tin of diced tomatoes)
2 tbsp tomato paste
1 or 2 tins of kidney beans
1/2 tsp ground cumin
1 tsp chilli powder
Cook the rice and set aside:
– 155g rice
Peel and quarter onion and put into TMX with garlic. Blitz for about 5 seconds on speed 8:
– 1 onion
– 2 cloves garlic
Add chopped capsicum and oil. Cook for 3 mins at 100C on speed 1:
– 1/2 capsicum
– 40g oil
Add tomatoes and tomato paste. Cook for 1 min at 100C on speed 1:
– 2 chopped tomatoes or 1 tin diced tomatoes
– 2 tbsp tomato paste
Add the kidney beans, cumin, chilli powder and water and cook for 5mins at 100C, on reverse, speed 1.5:
– 1 or 2 tins kidney beans
– 1/2 tsp ground cumin
– 1 tsp chilli powder
– 125g water
Reduce heat to 70C and cook for another 10mins, reverse, speed 1 with the MC off.
Add cooked rice and cook for 3 mins at 100C, on reverse, speed soft.
Serve with salsa, salad and cheese or whatever else takes your fancy!